To submit requests for assistance, or provide feedback regarding accessibility, please contact


Recipe: Tuna Sashimi

Wolfgang Puck

Lesson time 16:38 min

Wolfgang brings one of Spago’s most famous appetizers to your kitchen. Learn how to select ingredients, pair flavors, and utilize color to create this stunning dish.

Wolfgang Puck
Teaches Cooking
In 16 lessons, learn exclusive recipes and cooking techniques from the chef behind Spago and CUT.
Get Started


Appetizers are very important because it's the beginning of the meal. They have to appeal to the eyes and they have to taste delicious. I'm going to show you how to make one of our most famous appetizers, which is a tuna sashimi. We generally use yellowfin, Bigeye, or there's the bluefin tuna, which is really on the endangered species list. So you can get farm- raised bluefin tuna which is more fatty. Look at that tuna. It has to be nice, bright red. You know, we eat with our eyes first, so it's really important that the tuna looks really good. Don't buy one which was sliced already. And then have the fish monger or the clerk in the store cut your nice long piece. First, we're going to make an avocado puree. Then, I'm going to make a little salad dressing with some pebble will be added to the yellow chili and orange juice. And then I'm going to make a ponzu-style sauce. So I going to make a really complex in a way, but easy to realize at home. So first of all, I'm going to start with an avocado puree. So I have a tamis here. All right. And then you use super ripe avocados. Cut them in half, and then in quarters. I did the opening of the Cannes Film Festival. And one of the dishes had avocados on it and I didn't know how to ripen them, so I put them out on the terrace in the sun. They all got black and stayed hard. And then I came home and I told my avocado grower down in Fort Brooke. I said, what happened with your avocados? They didn't get ripe. He said, what did you do with it? I said, I put it outside. He said, you idiot. You put it in a brown paper bag in a dark room at room temperature and they were ripen in no time. Just like that. You have a spoon? So you want to be sure to get all the green part. See how easy it is? And then you pass it through a tamis, or, if you have a small blender, you can make it in a blender, too. So now with the back of a spoon-- let me chop it up a little bit before, maybe just like that-- and with the back of a spoon, we're going to just press it through our tamis here. See that? All right. So if you have a small sieve, but a tamis is always really useful in the kitchen to sift your flour or your cocoa powder, or to make the finest mashed potatoes. Or what I do here to make a great puree of avocados. So that's the first step. All right, you see that? All of our avocados are through the sieve. Now look at the back. We have to take it off here, see that? I'm going to add a little lemon juice and just a little touch of salt. The lemon juice or lime juice will help it to stay green if you make it in advance. OK, a little salt. And now we're just going to mix it well together. And here we go. You be sure could taste it before, because every step has to taste delicious. A little more lemon juice, because these are really rich avoc...

Become fearless in the kitchen

Legend has it Wolfgang Puck came up with his famous smoked salmon pizza when his restaurant ran out of bagels—and ended up changing the way America cooks. In his MasterClass, the five-time James Beard Award-winning chef behind more than 100 restaurants brings you into his kitchen. You’ll learn not only how to master starters, mains, sides, and cocktails, but also how to take risks to create memorable recipes of your own.


Students give MasterClass an average rating of 4.7 out of 5 stars.

Wolfgang Puck is a generous and engaging teacher and I enjoyed the class much more than I expected I would. He gave a lot of useful techniques and insights. His life story is fascinating. Bravo!

I have already used almost all the ideas in the Masterclass, and they have all been successful. I'm on a mission to go back thru and use all the recipes again and try to be creative with them.The pepper steak with red wine sauce was a huge hit at my house. The supplemental materials were also really helpful to continue learning. Fantastic job by Wolfgang.

I so loved this class! I hope Wolfgang comes back!

I love the passion Wolfgang brings to his cooking. The part of this course that I really loved was his passion for cooking great food for your family!


A fellow student

Love Wolfgang! And sashimi- yum! Anyone have any replacement ideas if you don't like fennel?


Such a beautiful dish and very thoughtfully designed with simple steps. I really appreciate all the tips and tricks for success along the way.

A fellow student

I would be concerned about bacteria on the raw tuna. Japanese chefs take great care to avoid bacteria when making sashimi; I saw no such care taken with the tuna in this lesson.

Melanie K.

Does anyone know how to make the pickled ginger? I know you slice the ginger with the mandoline so the slices are really thin but then put with red wine vinegar and sugar?

Dean S.

Love the lesson, my first MC ever. What is aji paste. I know in the video Wolfgang refers to Yellow Peruvian Chiles - I live in Singapore and have never seen these. Any recommendations?

A fellow student

Great lessons and conducted by highly reputable instructor and very detail explanation.

Patric S.

What's the brand of the tamis that Wolfgang uses when he demonstrate the avocado puree?

A fellow student

I have been cooking for about 1-2 years. But, nobody actually taught me how like this! So amazing!

A fellow student

That was a good lesson, but I don't eat raw fish and most of my friends wouldn't eat it either.. I watched Wolfgang many times on TV and he always makes it look easy.


I absolutely LOVE the tip about cooking rice paper wraps. However, there was no detail on the Peruvian chili paste, and the workbook just calls it "aji paste", so that was disappointing. Overall, though, I really enjoyed this class and especially the approach to explaining how to plate like a painter :)